Cite
HARVARD Citation
Li, Y. et al. (2021). Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum. Food hydrocolloids. p. . [Online].
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Li, Y. et al. (2021). Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum. Food hydrocolloids. p. . [Online].